Vegan mushroom soup is just delicious. All you need for a cold winter night. Dairy free soups are perfect when you want to eat light and eat right. You can add some barley to it or add some wild rice and have a complete meal. I love to have some carbs along with soups generally. Hence, adding some cooked rice or barley makes me happy.
I love having soups in winters. Melbourne weather is mostly cold and rainy as autumn sets in. This recipe is perfect for it. It is light and full of umami. You can also make it creamy as a variation by adding coconut milk if you like creamy soups instead of stock based ones.
If you do not have access to barley or wild rice you can use any other cooked rice like jasmine, brown rice or black rice. This way you can use any other rice variety too which you may not use in daily meal prep. Thus, you get other nutrients too. Bonus, good for weight-loss! Win-Win!
vegan barley mushroom soup
Jump to:
What are your favorite mushroom dishes?
Mushrooms are quite versatile and easily available too nowadays. You can use them as pizza toppings or in your pie. Add it to your vegan spinach pasta or make a vegan kofta if you are in mood for meatballs or curry night. You may even add them to mixed veg curries like veg jalfrezi or classic air fryer vegetables if you do not like too much of it in one go. They cook really fast in an air fryer too. Air fryer mushrooms are great with some avocado toast.
If you crave a burger, and do not have a time to make a traditional patty. Portobello mushroom burger is just what you need for a healthy start. As a variation even the blackbean mushroom burger will steal your heart away. I love having button mushroom in my air fryer whenever I can. They cook fast and are perfect with some bread & soup.
Best part of mushrooms, you can slice them or cook them whole. Quite easy to make. Bonus, they are a great plant based source of vitamin D and B complex.
Note: Always consult doctor while using mushrooms as some people may be allergic to them. Also avoid foraged mushrooms that you have not properly identified .
What are the 5 types of mushrooms?
Button mushrooms, Shiitake mushrooms, Portobello mushrooms, King oyster mushrooms and clamshell mushrooms are most common ones which are used in cooking.
Benefits of mushrooms
- Mushrooms are a good source of Vitamin D for vegan and vegetarians.
- They contain good amount of Vitamin B complex and selenium
- They are a good prebiotic.
- Helps in maintaining heart health
Equipment
- 1 saucepan
- Wooden spatula
You can make this creamy vegan mushroom soup in an instant pot if not making as a one pot meal.
Ingredients
- chopped mushrooms
- onion
- garlic cloves
- oil ( I prefer olive oil)
- cooked brown rice / barley
- water
- salt
- lime juice
- soupstock
See recipe card for quantities.
Instruction
- Heat oil in a saucepan and add crushed garlic cloves to it.
- Now add onions to the pan. Let it cook until it turns nice and brown.
- Add chopped mushrooms to it along with salt.
- Mix well. Cook until they soften over medium heat.
- Add water along with soup-stock and lime juice.
- Now add cooked rice or barley to it ,Let it come to a boil.Allow it simmer for 10 mins.
- Add 2 tbsp. buckwheat flour to thicken it.Turn off the heat once it comes to boil.
- Serve this creamy mushroom soup hot with some toasted sourdough bread.
Substitution
You can use any rice you like for this recipe if you do not have barley at home. Be it wild rice, black rice or brown rice to it. If you do not have buckwheat flour or kuttu ka atta, you may use corn flour or maize flour for the same.
Variation
You can add more vegetables to it like celery, carrots, vegetable broth or coconut milk as a variation. You may add cooked wild rice to make wild rice mushroom soup recipe. vegetarian mushroom barley soup can be made if you like to use butter in the recipe.
Storage
Store it in refrigerator for 2-3 days.
Related links
vegan mushroom soup recipe | vegetarian mushroom barley soup recipe
Equipment
- 1 saucepan
- wooden spatula
Ingredients
- 300 gm mushrooms chopped or 4 cups
- 1 medum onion chopped
- 3 cloves garlic chopped
- 2 tbsp. oil / butter for vegetarian version
- 1 cup cooked barley or cooked brown rice
- 2 cup water
- 1 tbsp. lime juice
- 1 tbsp. soup stock or as per taste.
- salt as per taste
- 2 teaspoon buckwheat flour / corn flour / any flour for thickening
Instructions
- Heat oil in a saucepan and add crushed garlic cloves to it.
- Now add onions to the pan. Let it cook until it turns nice and brown.
- Add chopped mushrooms to it along with salt.
- Mix well, cook until they soften.
- Add water along with soupstock and lime juice.
- Now add cooked rice or barley to it ,Let it come to a boil.Allow it simmer for 10 mins.
- Add 2 tbsp. buckwheat flour to thicken it.Turn off the heat once it comes to boil.
FAQs
Do you cook rice before adding to soup?
Yes, you need to cook it separately and add it later.
Always add cooked rice at the end. Brown rice, black rice are nutty and add to the richness of this soup.
Mix a spoonful of cornstarch with 1 tbsp. water and add it to pot, if you feel it is thin.
Top tips
Always wash your mushrooms well.
Please share your inputs..